In this healthy fried rice recipe, chicken, bok choy and carrots are tossed with Cantonese oyster sauce for a delicious one-bowl dinner. If you don't have leftover cooked rice on hand, be sure to thoroughly cool your rice before adding it to the wok--if it's too warm, it creates too much steam and sticks to the wok. To quickly cool warm rice, spread out on a large baking sheet and refrigerate while you prep the rest of your ingredients, about 15 minutes.
Oyster sauce is a richly flavored Chinese condiment made from oysters and brine. Look for in large supermarkets near other Asian ingredients or at Asian specialty markets.
Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.
Serving Size: 1 1/3 cups
380 calories; protein 26g; carbohydrates 28.4g; dietary fiber 2.9g; sugars 1.2g; fat 17.6g; saturated fat 4.1g; cholesterol 197.1mg; vitamin a iu 4233.1IU; vitamin c 12.1mg; folate 45.7mcg; calcium 83.7mg; iron 2.5mg; magnesium 73.7mg; potassium 534.5mg; sodium 633.7mg; thiamin 0.2mg.